This Week’s Food News: Vegan Cottage Cheese Is Here, Steak Hits Whole Foods, and Oreos Get a Nostalgic Summer Twist

From vegnews.com

By Charlotte Pointing

From new shredded and cubed plant-based steak to a brand-new vegan  ice cream collaboration at Carvels, here’s the biggest vegan food news of the week

This is your one-week reminder: Mother’s Day weekend is almost here. If you haven’t picked up something special for your mom or mother figure yet, don’t worry—we’ve got you covered.

Check out our roundup of 40 vegan gift ideas for every kind of mom (yes, even the really, really hard-to-shop-for ones). You can also read more about Farmgirl Flowers and why a peony bouquet might be just the thing to put a smile on her face this year.

But before you start shopping, let’s dive into this week’s vegan food news. 

Chunk Foods’ meaty vegan steak now available at Whole Foods

                                                                                                                         Chunk Foods

If you’re craving something meaty, juicy, tender, and unmistakably steak-like, it might be time to head to Whole Foods Market and pick up some Chunk. The popular plant-based meat brand—known for its whole-cut alternatives made from plants—is now available at the retailer. The news was shared by Alex Malamud, the brand’s VP of business, on LinkedIn.

Alongside an image of Chunk Pulled, Chunk Steak, and Chunk Moroccan Spice Cubes, Malamud wrote: “There are moments in business that feel bigger than the shelf they land on. Seeing Chunk launch in Whole Foods Market is one of those moments for me … It’s a reminder that big milestones are usually built through long, incremental work. Persistence matters. Belief matters. Showing up again and again matters.”

He added: “If you stop by Whole Foods and don’t see us on the shelf … there’s a decent chance we are … sold out.”

Kite Hill’s new cream cheese has double the protein compared to conventional cream cheese

                                                                                                                              Kite Hill

Often, vegans get asked: “Where do you get your protein?” Sometimes it’s a genuine question—and one that deserves a real answer. But if you want to keep things simple, you could just hand them a tub of Kite Hill’s new cream cheese.

The popular dairy-free brand’s Protein Cream Cheese Alternative packs four grams of protein per serving. That’s double the amount found in many traditional dairy versions.

“Consumers have always turned to dairy for protein, but that benefit has been missing from dairy-free options, especially in cream cheese,” said Connie Sintuvat, VP of Marketing at Kite Hill, in a statement. “We saw an opportunity to bring protein into a format people already love, without sacrificing taste or texture.”

Treeline’s vegan cottage cheese is back and coming to a grocery store near you

Treeline’s vegan cottage cheese is in high demand. In fact, it’s been so popular that the brand has struggled to keep it in stock—every time a new batch drops, it quickly sells out. If you’ve been waiting to get your hands on it, now’s your chance, because its Non-Dairy Cottage Cheese is currently available on its website. 

The good news doesn’t stop there. Treeline is also on a mission to make the product more accessible than ever. In a recent Instagram post, the brand hinted that it will be rolling out to grocery stores by the end of the year.

“Yes, Vegan Cottage Cheese does exist! If you don’t do dairy but still miss cottage cheese, we made this just for you! You can’t get it anywhere else—at least for now! In stores later this year …,” the post reads.

Oreo launches a triple-flavoured summer cookie

                                                                                                                         Nabisco

We’re eternally grateful that classic Oreo cookies are accidentally vegan—after all, what pairs better with a chilled glass of oat milk? But it gets even better: most of the time (though not always), the brand keeps animal ingredients out of its limited-edition releases, too.

That seems to be the case with its new Firecracker Pop Oreos, which feature not one, but three summery flavours. Inspired by the classic popsicle, the crème is infused with raspberry, lemon, and cherry.

Iconic ice cream parlour chain Carvel unveils new vegan menu

                                                                                                             Big Box Vegan

Popular ice cream chain Carvel has experimented with vegan options in the past. In 2024, for example, it teamed up with Oatly to offer a range of dairy-free soft serves, hard scoops, ice cream sandwiches, and dessert cakes.

Now, per Big Box Vegan, the brand has partnered with dairy-free favourite Klimon to introduce yet another line-up of vegan-friendly soft serve and hard scoops, in flavours like strawberry, chocolate, cold brew, pistachio, mint Oreo, cookies and cream, and chocolate peanut butter.

For now, these new options are only available in the New York metro area, but there are hints of a wider rollout in the future—so stay tuned.

Cult-favourite Los Angeles vegan burger spot Monty’s launches breakfast menu

If you’re near the Echo Park neighbourhood of Los Angeles this weekend, do your stomach a favour and head over to vegan fast food favourite Monty’s Good Burger for breakfast. The chain is offering a special breakfast menu, featuring breakfast patties, hash browns, iced coffee, and more, from 10am until 2pm on Friday, Saturday, and Sunday.

Need more fast-food breakfast ideas? Check out our guide here. 

https://vegnews.com/food-news-vegan-treeline-chunk-oreo

Oatly Popcorn Milk, Starbucks’ Ube Drinks, and More Vegan Food News This Week

From vegnews.com

This week’s vegan food news includes Beyond’s latest rebrand, new ready-to-bake treats from Sweet Loren’s, Whole Food’s latest vegan launch, and more

It's March, and we all know what that means: spring has finally arrived.

If feeling the sun on your face has inspired you to book a vacation, we’ve got some destination ideas. A recent report from Chef’s Pencil highlighted several European countries where the plant-based scene is thriving, as well as one of the best vegan cities in the US (if you’d rather keep your travel domestic). Intrigued? You can find out more here.

But in between dreaming about summer vacations, catch up on this week’s food news. Below, we’ve got the lowdown on new products from Oatly, Starbucks’ new vegan-friendly spring menu, and more.

                                 Oatly’s popcorn-flavoured oat milk is perfect for barista-quality at home lattes. | VegNews

Oatly Matcha lattes and popcorn-flavored oat milk coming in 2026

We love a fancy barista-made coffee as much as the next person, but let’s be honest—they add up quickly when you’re treating yourself every day. Thankfully, Oatly is launching two new flavoured oat milks, both ideal for jazzing up at-home iced lattes. Matcha Oat Drink and iKaffe Popcorn Flavour will hit US shelves in late 2026. If you’re in the UK, there’s even better news: they’re already available to buy.

Starbucks’ spring menu is officially here, and a number of drinks can be made vegan with one simple swap. | Starbucks

Starbucks launches new veganizable ube, toasted coconut, and lavender drinks this week

The best time to treat yourself to one of those fancy coffee shop drinks? On a sunny spring day, of course. Starbucks’ spring menu has officially launched, and it includes several vegan-friendly options, including the Toasted Coconut Cream Cold Brew, Toasted Coconut Latte, and Iced Ube Coconut Macchiato. The Iced Lavender Latte and Lavender Crème Frappuccino have also returned. 

In addition to these new and returning drinks, the coffee chain is also offering non-dairy cold foams in lavender, toasted coconut, and ube flavours. All drinks can be made vegan by choosing dairy-free milk. Read more about the new Starbucks spring menu here.

                                      Whole Foods expands its 365 range with new meatless steak strips. | Big Box Vegan

Whole Foods launches its own vegan steak strips

Whole Foods Market’s 365 range is a reliable bet for plant-based options. It offers everything from pantry staples like beans, pasta, and sauces to dark chocolate treats and dairy-free milk. Now, plant-based shoppers can also stock up on the brand’s new Meatless Soy-Based Steak Strips, recently spotted in stores for $6.49, per Big Box Vegan. Each serving of the vegan meat product contains 15 grams of protein.

Beyond’s new rebrand expands its product portfolio beyond meat alternatives. | Beyond

Beyond rebrands to Beyond The Plant Protein Company

Back in the summer of 2025, Beyond Meat decided to rebrand to simply Beyond, a sign that it was distancing itself from being pigeon-holed in the plant-based meat category. Now, it has taken the rebrand a step further. In a new post on Instagram, the brand announced it is now Beyond The Plant Protein Company. “A new chapter begins,” the post reads. “Rooted in unlocking the power of plants.”

In a statement sent to VegNews, a spokesperson for the company said: “Our mission has always been about unlocking the power of plants to transform how we think about protein. As we continue to innovate and expand beyond meat mimicry, this updated positioning reflects our commitment to offering nutritious plant protein options made with clean, simple ingredients across a variety of categories and designed to meet the evolving needs of today’s consumers.”

In addition to its rebrand, Beyond The Plant Protein Company (also still known simply as Beyond) also recently announced it was expanding its latest line of protein drinks with four new flavours: Cherry Berry, Strawberry Lemonade, Piña Colada, and Cucumber Grapefruit.

“As demand for protein rises and consumers place greater emphasis on fibre and overall nutritional quality, we are excited to extend our portfolio into new categories, emphasizing compelling macronutrient profiles to meet modern consumer expectations,” the brand said.

                                      Sweet Loren’s recently debuted ready-to-bake scones and breadsticks. | VegNews

Sweet Loren’s to debut break-and-bake scones, breadsticks

It’s only March, but 2026 is already shaping up to be an exciting year for Sweet Loren’s. In February, for example, the allergen-friendly, dairy-free cookie dough brand revealed it was bringing back its bright pink, heart-shaped, Barbie-themed cookie dough for a limited run. Now, it has unveiled two new products: Ready-to-Bake Scones and Sticks. Each comes in two flavors—the scones are available in Chocolate Chunk and Cinnamon Brown Sugar, while the sticks come in Garlic Herb and Cinnamon Sugar.

SaVeg, a vegan café operated by YouTuber Rose Lee and her mom, is closing its doors. | SaVeg

Vegan YouTuber Rose Lee of Cheap Lazy Vegan is closing her vegan café 

Rose Lee is best known for her popular YouTube channel, Cheap Lazy Vegan, which has nearly 800,000 subscribers. But the recipe developer has also helped run SaVeg, a vegan Korean fusion café in Calgary, Alberta, with her mom for more than eight years. However, at the beginning of March, a social media post announced that SaVeg would be closing. Her mom, Vera Lee, is retiring, while Lee is choosing to focus on vegan content creation.

However, the post hinted that this may not be the end entirely. “Right now, we are working on something special to leave a little piece of our café behind,” it reads. “We will share updates on this soon!”

https://vegnews.com/food-news-popcorn-oatly-spring-starbucks

From Bleeding Burgers to Actual Veggies: The New Plant-Based Trend

From vegnews.com

As sales of vegan meat decline, consumers appear to be turning toward whole-food options like tofu, mushrooms, and veggie-forward brands like New York’s Actual Veggies

There’s a shift happening in the plant-based food market. A few years ago, everyone wanted “bleeding” vegan burgers and ultra-realistic sausages, tenders, and nuggets. Burger King US launched the Impossible Whopper, and Brits went wild for Greggs’ vegan sausage roll. While demand for these products still exists, research suggests it’s not what it once was.

Between 2021 and 2023, dollar sales of vegan meat products in the US dropped by 13 percent, according to the Good Food Institute. More recently, rumours have swirled about Beyond Meat’s financial struggles, though the company has denied rumors of bankruptcy.

Does this mean the plant-based hype is over? Probably not, but the industry is undeniably changing.

Pexels

Are we entering a new era of plant-based food?

As concerns about ultra-processed foods grow, consumers appear to be gravitating toward more minimally processed, whole-food options.

Sales of plant-based meat may be slipping, but other categories are expanding. Tofu, for example, is on the rise: by 2030, Grand View Research predicts the global tofu market could reach $3.8 billion. Zion Market Research projects the jackfruit market could top $781 million by 2034, while another Grand View report estimates the global mushroom industry could soar to nearly $116 billion by 2030.

This shift in demand is prompting brands to pivot. Beyond Meat, for instance, recently announced it was entering a new era, rebranding simply as Beyond. In the UK, the brand This, long focused on meat alternatives like bacon and chicken, recently launched a high-protein Super Superfood range made with natural ingredients such as fava beans and shiitake mushrooms.

“The plant-based category is evolving, and This Is Super Superfood offers consumers something new,” said Luke Bryne, Innovation Director at This.

Whole food brands are thriving

Companies that have always centred their products around whole ingredients are also seeing success. One standout example: Actual Veggies.

The New York-based company, which makes vegan and vegetarian products from whole vegetables, is experiencing rapid growth. It was recently featured on the 2025 Inc. 5000 List as one of the fastest-growing brands in the US.

                                                                                                     Actual Veggies

According to Inc., the list highlights companies currently “scaling at hyper speed.” The description fits: Actual Veggies is on track to reach $20 million in revenue by the end of the year.

“From day one, we’ve focused on making clean, veggie-forward food that people actually want to eat,” said co-founder Hailey Swartz. “Being recognized as one of the 1,000 fastest-growing companies is an incredible milestone, especially in a year when the broader plant-based category is shrinking. Our growth proves that there’s demand for real food, simple ingredients, and a brand people can trust.”

https://vegnews.com/plant-based-shift-whole-foods-vegan-meat 

A Week Of Vegan Dinners That Everyone Will Love

From plantbasednews.org/lifestyle

These five tasty recipes are perfect for weeknights 

Shakayla Felice, known for running her self-titled YouTube channel, recently shared a video showcasing a week of vegan dinners that are pretty much guaranteed to be crowd pleasers. The video features five creative, flavour-packed meals made with whole-food ingredients and pantry staples. These vegan dinners are simple to prepare, easy to customize, and perfect for anyone looking for weekday plant-based inspiration.

Does one of your loved ones think plant-based food is boring? These recipes are sure to change their mind - Media Credit: YouTube/ Shakayla Felice

If you have a vegan sceptic in your life and want to impress them with your cooking, these recipes are an excellent bet.

Monday: veggie taquitos

These taquitos are a particular favourite with Felice, who says she’s made them three times in the past two weeks. They are filled with red and green bell peppers, onions, baby bella mushrooms (also known as cremini mushrooms), and plant-based grounds. She seasons the mixture with a homemade taco spice blend and wraps it in corn tortillas before baking them until crispy. Served with sour cream, plant-based queso, and avocado salsa, this dish is an excellent all-rounder.

Tuesday: plant-based rasta pasta

On Tuesday, she makes what she calls a “10 out of 10” rasta pasta dish using protein pasta and light coconut milk. Felice sautés bell peppers, red onion, garlic, and green onions, then stirs in coconut milk and dairy-free cream cheese. She adds black pepper, thyme, mild sauce, garlic powder, and paprika for flavour. “This pasta was everything,” she says after tasting it.

Wednesday: cashew tofu

YouTube/ Shakayla FeliceThis cashew tofu is improvised but still delicious

On Wednesday, Felice makes cashew tofu, a plant-based take on cashew chicken. She freezes and thaws her tofu to get a firmer texture, then coats it in coconut aminos and cornstarch before baking. “I always encourage other people to improvise,” she says, noting how she substituted hoisin sauce and ground ginger when she ran out of fresh ingredients. She mixes baked tofu with bell peppers, onions, and a homemade sauce, then finishes it with roasted cashews.

Thursday: loaded sweet potato fries

By Thursday, she craves something comforting. Enter: loaded sweet potato fries. After baking the fries, she tops them with sautéed peppers, seasoned plant-based grounds, and black beans. “I’m about to take these loaded fries up, honey,” she says. The toppings include plant-based queso, dairy-free sour cream, salsa, and cilantro.

Friday: marry me chickpeas

To wrap up the week, Felice makes her take on Tuscan chickpeas, inspired by her popular creamy butter beans recipe. She sautés onion, adds kale, cherry tomatoes, chickpeas, and sun-dried tomatoes, then seasons everything with garlic powder, paprika, and Greek seasoning. She adds almond milk, dairy-free cream cheese, and nutritional yeast for a creamy finish. The dish is served over quinoa and uses up many ingredients from earlier in the week.

You can find more videos by Shakayla Felice on her YouTube channel.

https://plantbasednews.org/lifestyle/food/vegan-dinners-everyone-will-love/

Plant-based diet? Here's how to make your own vegan meatballs at home in lockdown

From hellomagazine.com
By Sophie Hamilton

 Meatballs… but without the meat

Missing your weekly lunch trip to Itsu and their delicious Asian-inspired meals? Then hurrah for this recipe, as the British food chain has shared its recipe for tasty vegan meatballs which we can now make at home on lockdown (cue mini celebration dance). Meatless Farm’s Asian Meatballs are normally exclusive to Itsu but the plant-based company has shared how to make them with its fresh mince, now available from Sainsbury’s, Morrisons, Asda, Ocado and Whole Foods. Get cooking!

Itsu Asian Meatless Meatballs

Serves 4 bowls, cooking time 35 minutes

Ingredients for vegan meatballs

• 400g Meatless Farm Mince
• 1 tsp finely chopped fresh lemongrass (or dried)
• ½ deseeded red chilli
• 1 tbsp sesame oil
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp minced ginger
• ½ tsp minced garlic

Ingredients for Miso and extras (per 1 bowl):

• 1 sachet Itsu ‘miso easy’ traditional flavour in 200 ml boiling water
• 50g Shimeji mushrooms (any mushrooms will do, chanterelle, oyster mushrooms also great)
• ½ tsp truffle oil (use olive oil if not available)
• 4 basil leaves Edamame
• 1 egg (optional)
• 3 baby sweetcorn
• 75g ready cooked rice
• Chopped red chilli (to garnish)
• 1 sliced spring onion
• Sesame seeds sprinkle (to garnish)

INSTRUCTIONS

How to make vegan meatballs

Step 1

Preheat oven to 180 degrees.

Step 2

Mix the mince with other ingredients in a large bowl and then shape into balls about the size of a golf ball. A 400g pack of mince should make between 10 and 12 meatballs.

Step 3

Place the meatballs evenly spaced into an ovenproof tray lined with greaseproof paper.

Step 4

Bake for 15-18 minutes at 180 degrees.

Whilst you are waiting:

Step 5

Boil your baby sweetcorn in water over a medium heat, until cooked through. Once ready, put to one side.

Step 6

If you have chosen to include an egg, poach the egg in salted water (you can use the same water as the baby sweetcorn, to save time, cleaning up and to add a little extra flavour).

Step 7

Add your truffle or olive oil to a frying pan over a medium to high heat, once heated add the mushrooms and a pinch of salt. Put to one side so they are ready to add to the finished bowl.

Once your meatballs are ready:

Step 8
Add one sachet of the Itsu ‘miso easy’ to 200ml of boiling water and mix well.

Step 9

Heat up your ready cooked rice pack in the microwave, as per pack instructions.

Step 10

You are ready to build your bowl! Turn your rice into your bowl in a pile, add the miso soup, Asian Meatballs, mushrooms, baby corn, egg and top with all other prepared ingredients. Sprinkle sesame seeds on top to garnish.

To add your own touch, try adding….

Bok choy, seaweed, crispy chilli flakes, asparagus, noodles (instead of rice), bean sprouts, julienne carrots

https://www.hellomagazine.com/cuisine/2020050689363/vegan-meatball-recipe-itsu/